29/09/2026
La Guía Repsol ha recorrido Lajares de la mañana a la noche, y la ruta empieza aquí, en La Paneteca 🍞
Del texto nos quedamos con lo que de verdad importa y es que se hable de la masa madre y de las harinas ecológicas molidas a piedra, que es donde empieza todo lo demás 🥖
Y un detalle que ya se va notando en el obrador… en Navidad, panetones, roscón y stollen. Octubre está a la vuelta de la esquina 👨🏻🍳🥧
Gracias a Guía Repsol y a Eduardo Sánchez por la visita. El artículo completo está en Destacados.
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Guía Repsol spent a day eating its way through Lajares, from breakfast to sunset cocktails, and the route starts right here, at the bakery.
They came by early, when the pastries were fresh out of the oven and the shelves were full of the breads that change through the week. What we’re happiest about is what they chose to write about: sourdough, and organic stone-milled flour. That’s where everything else begins. And yes, La Paneteca is a Solete Guía Repsol, with a nod to the lunchtime focaccias and pizzas.
They also mention Christmas: panettone, roscón and stollen. October is just around the corner.
Thanks to Guía Repsol and Eduardo Sánchez for stopping by. The full article is in our Highlights.
